It is time for traditional Christmas campaigns to grocery stores for buckets with mayonnaise, doctoral sausage and a strategic reserve of peas ahead. On December 31, in almost all families on the tables, Olivier, herring under the fur coat and other branded winter dishes are taken by their honorable places, and without which it is simply impossible to imagine a new year meeting.
We in adme.ru decided to move away from the canonical New Year's menu and offer you new ideas of treats for the festive table, which can be served even in Michelin restaurants. And in the bonus we will show how you can arrange the salad that is famous for the whole world so that all guests are ash. And let's start with a recipe for light homemade mayonnaise, with which any dishes will become less calorie.
1. Recipe for light mayonnaise
Ingredients:
- Lemon juice - 2 tbsp. l.;
- Salt - 0.5 h.;
- Sugar - 0.5-1 h.
- Black pepper - 0.5 h.;
- mustard - 2 h.
- Eggs - 2 pcs.;
- Refined sunflower oil - 300-350 ml.
Let's squeeze the lemon juice into any capacity, add salt, sugar, black pepper and mustard. We divide and add 2 eggs (preferably room temperature) and sunflower oil. We whip everything by a blender on the smallest speed for about 2 minutes.
2. Salad ham "bull"
Ingredients:
- boiled eggs - 4 pcs.;
- Ham - 200 g;
- Cheese - 150 g;
- Canned peas - 2/3 banks;
- Salted cucumbers - 70 g;
- Olives black without bones - 2 pcs.;
- mayonnaise - 2-3 tbsp. l.;
- Petrushka - 3-4 twigs.
From ham cut 2 mug and lay aside - later they will need to decorate salad. The remaining part of the ham, as well as cucumbers cut into cubes and, together with a pea we send in a bowl. We add egg yolks, mayonnaise, three on the grater of cheese (half put in a bowl, and leave the second half to decorate) and mix everything. Finished salad lay on the dish, forming a bull face. The head of the bull is sprinkled with grated cheese, and a snap-made egg squirrel and all tample to a spoon. From a large ham mug, cut off about one third. Lubricate a slice of mayonnaise and glit in front. From the remaining part of the ham, we make horns, from cucumbers - ears, as shown in the photo. Add eyes, nostrils and mouths from olives and decorate the dish of greens.
3. Rolls with beet and herring
Ingredients:
- booth booth - 250 g;
- boiled eggs - 3 pcs.;
- Vegetable oil - 1 tbsp. l.;
- Starch (flour) - 80 g;
- Salt - 1 tsp. (without a slide);
- Sugar - 1/2 hp;
- Salted herring - 1 pc.;
- Creamy cheese - 300 g;
- Salted cucumber - 1 pc.;
- Dill - 1 bundle.
First you need to bake a biscuit for a roll. Purified boiled beets three on fine grater. We take 3 eggs and separate yolks from proteins. Proteins pour into a clean dry bowl, and yolks send to a grated beet, add 1 tsp. Salts and 1 tbsp. l. Vegetable oil and mix. To this mixture, add 80 g of starch or flour and mix again. Separately whipped the prepared proteins to light foam, add 1/2 h. L. Sugar and continue to beat to the state of a strong foam. Then we gradually add this mixture to the beetral mass and mix up to uniformity. The resulting dough lay down on a baking sheet, coated with parchment, and form a rectangle with a size of 38 by 28 cm. All put into the oven, heated to 180 ° C, and bake 15 minutes. While biscuit cools, prepare a filling. Finely crushed a small bunch of dill. One salty cucumber is cut into small cubes. We take 300 g of cream cheese and add dill and sliced sliced cucumber to it and mix, and then we evenly apply this mixture to the cooled beet biscuit. Two salted herring fillets are cut along into 2 parts, laid along one edge of the biscuit and all turn in the roll. Watch the roll in the food film and send to the fridge for the night. We take the roll and cut the portion slices as shown in the photo. And here you can find the recipe for a steering wheel with spinach and red fish and a recipe for a carrot rut.
4. Chicken salad with chips
Ingredients:
- Smoked chicken - 250 g;
- corn - 150 g;
- champignons - 150 g;
- boiled eggs - 4 pcs.;
- mayonnaise - 150 g;
- Chips - 40 g.
Cut the smoked chicken cubes and put on a dish, add a thin layer of mayonnaise, then lay canned corn and lubricate mayonnaise again. The following layer add champignons (canned), lubricate mayonnaise. Three on the grater of 4 eggs protein and evenly cover with them all the dish, add a small amount of mayonnaise again. The final layer is an egg yolk, crushed on the grater, and decoration from potato chips, as shown in the photo.
5. Chicken Salad with Pineapple
Ingredients:
- Chicken fillet boiled - 1 pc.;
- boiled eggs - 4 pcs.;
- Cheese - 150-200 g;
- Canned pineapples - 1 bank;
- Walnuts - 100-150 g;
- dill for decoration;
- lettuce leaves;
- mayonnaise - 150-200 g;
- Garlic - to taste.
I spread the salad leaves on the edges of the dish and on top of the serving ring (in size of the dish). The bottom of the dish is coated with a thin layer of mayonnaise and lay out finely chopped boiled chicken fillet on it, add a little mayonnaise and garlic on top. The next layer is laying finely chopped pineapples and again a small layer of mayonnaise. Then three on the grater of eggs, we sprinkle the salad, cover the layer of mayonnaise (you can use a spatula for amenities). Top add some garlic and 200 g of grated cheese. We draw with the help of mayonnaise a mesh, as in the photo, and in the formed cells lay out walnuts with dill so that they look like small pineapple. We remove for 1 hour in the refrigerator for impregnation. Before serving, remove the serving ring.
6. Salad "Tiffany" with chicken and grapes
Ingredients:
- Chicken fillet - 2 pcs.;
- boiled eggs - 6 pcs.;
- Cheese - 300 g;
- Walnut chopped nuts (not too small) - 1 cup;
- grapes without seeds - 3 clusses of medium size;
- mayonnaise - 300 g;
- curry - to taste;
- Salad leaves for decoration.
The first layer on the dish need to lay out lettuce leaves, add a finely chopped boiled chicken fillet, seasoned curry, and lubricate everything with a small amount of mayonnaise. Then there is a layer of dried and crushed walnuts. The following layer will go grated on a large grater cheese covered with mayonnaise and walnut nuts. After that, there is a layer with crushed boiled eggs, mayonnaise and residues of walnuts. At the end of the salad you need to decorate without seedy grapes (each grape should be cut in half). The finished salad must be removed in the fridge for a couple of hours so that it is soaked.
7. Salad from kiwi "Malachite bracelet"
Ingredients:
- Chicken fillet - 2 pcs.;
- boiled eggs - 5 pcs.;
- kiwi - 6 pcs.;
- Apple - 1 pc.;
- Korean carrots - 150 g;
- Cheese - 150 g;
- garlic - 2 teeth;
- mayonnaise and salt - to taste;
- Lemon juice - 1 tbsp. l.
It is necessary to boil chicken fillet and cut into small pieces. Then everyone is a little salted, add 2 crushed heads of garlic and fill with mayonnaise. Now you need to grate cheese on a small grater, and boiled eggs - on a large grater. Kiwi and apple clean from the peel and cut them with small cubes. The sliced apple needs to pour lemon juice so that it does not darke it. We start laying the layers on the dish in the form of a ring. First there is a prepared chicken fillet, then Kiwi, then eggs and from above a little mayonnaise. Then goes a layer of carrots in Korean and a little mayonnaise, and on top of a layer with an apple. After everything is sprinkled with cheese and smeared by mayonnaise. Salad needs to be thoroughly align, giving him the rings shape, and decorate finely sliced Kiwi, as shown in the photo. Salad should stand in the refrigerator at least 2 hours before serving.
8. Salad with red fish and rice
Ingredients:
- rice for sushi - 300 g;
- water temperature - 300 ml;
- Apple vinegar - 35 ml;
- Sugar - 30 g;
- Salt - 3 g;
- Low-salted red fish - 300 g;
- Fresh cucumber - 2 pcs.;
- avocado - 1 pc.;
- Vasabi, mayonnaise, sesame - to taste.
For this recipe you will need a special rice for sushi. It must be rinsed several times, then put in a saucepan, pour out the usual water and bring to a boil. Then put the power plates at least and cook for another 15 minutes. under the lid. Then you need to open the lid, cover the pan with a clean kitchen towel, close the lid and leave languish on the stove for another 15 minutes. As a result, the towel will absorb excess moisture. While the rice is boiled, you can cook the refueling for it. Take 35 ml of apple vinegar, add 3 g of salts and 30 g of sugar and mix all the dissolution of salt and sugar. Add refueling to finished rice and mix all, and then we wait until the rice cools. Cut 1 peeled avocado, 2 fresh cucumber along with leather and red fish cubes. Mayonnaise for refueling It is necessary to mix with a small amount of Vasabi. We take a dish, put a serving ring on it (diameter 20 cm) and cover it from the inside with a food film. Lubricate the dish by mayonnaise refueling and put half the prepared rice there. Rice on top Lubricate with refueling and lay a layer with cucumbers, which also need to lubricate with refueling and salt slightly. On a layer with cucumbers lay out 150 g of red fish and the remaining rice and lubricate it with refueling. Then goes the layer with avocado and 150 g of red fish. Salad sprinkle sesame and send a dish to the refrigerator for 1 hour. Before serving, carefully remove the serving ring.
9. Mermaid Salad with Trout and Oranges
Ingredients:
- boiled eggs - 5-6 pieces;
- Trout - 300 g;
- Oranges - 1-2 pieces;
- olives or olives - 1 bank;
- Marinated cucumbers - 2-3 pcs;
- Soft cheese - 200 g;
- red caviar - 1 bank;
- mayonnaise - to taste.
Cut the fresh trout to pieces with a thickness of 0.5 cm and lay out on a large dish, we sat down a bit and wait until it stops juice, and then lay it on paper towels to remove the extra moisture. After cutting the fish on small pieces. Three egg squirrels on a shallow grater, yellow rubble with a knife. Cut the marinated cucumber with mugs of the same thickness. Soft cheese three on a shallow grater. Clean the orange and cut it with small pieces. In mayonnaise, add some salt and pepper. We take a dish and serving ring (no more than 20 cm). The first layer lay out the protein, lubricate mayonnaise. The second layer go yolks. Then carefully lay out the trout and then everything is slightly tamped. Top add a small amount of mayonnaise and pieces of orange. After that, there is a thin layer of cheese and a layer of cucumbers with olives, then still sprinkle with cheese and lubricate mayonnaise. Salad cover the food film and send for several hours to the refrigerator. Before serving, decorate the salad with a red caviar and carefully remove the serving ring.
10. Salad "Mushroom Polyana"
Ingredients:
- Marinated mushrooms - 300 g;
- Boiled chicken breast - 1 pc.;
- Boiled carrots - 1 pc.;
- boiled potatoes - 4-5 pieces;
- Green onions - 4 twigs;
- Parsley - 2 twigs;
- Marinated cucumbers - 100 g;
- dill - 3 twigs;
- Cheese - 200 g;
- Mayonnaise, salt and pepper - to taste.
We take a serving ring (20-22 cm), cover it and the bottom of the food film dish and laid the first layer of pickled mushrooms (caps down, as the salad will need to flip over). Parsley must be paved between mushrooms (up with a stalk). Fall asleep all the finely chopped green onions and a small number of parsley and cover all mayonnaise. Then, in a small grater, grate the cheese and add it to the next layer, lubricate with mayonnaise. After that, in a small grater, grate boiled carrots and distribute in the form, slide a little and pepper. To lay the boiled chicken breasts chopped with small pieces and peep a little. All lubricate mayonnaise and add finely chopped pickled cucumbers. The last layer is boiled potatoes crushed on a large grater. It is necessary to mix separately with mayonnaise and finely chopped dill with the addition of salt and pepper. Cover the salad by the food film and remove into the refrigerator overnight. Salad must be taken from the refrigerator for 2 hours before serving. Cover the dish from above and turn the mushrooms to be on top, and then carefully remove the ring.
11. Salad "Pomegranate Heart"
Ingredients:
- boiled chicken fillet - 350 g;
- Onions - 1pc.;
- boiled eggs - 3 pcs.;
- semi-solid cheese - 100 g;
- Walnuts - 100 g;
- booth booth - 2 pcs.;
- big pomegranate - 1 pc.;
- mayonnaise, salt - to taste;
- Sunflower refined oil for frying.
Cut the onions onions with thin half rings and inscribe it to a golden color. Finely cut the boiled chicken fillet. Boiled beets and eggs should be grate on a large grater, and cheese - in a small grater. Melko chop walnuts. The bottom of the dish need to lubricate the heart shaped by mayonnaise, lay out the first layer salted chicken fillet with onions and lubricate with mayonnaise. The next layer are eggs, which also need to lubricate mayonnaise. Next comes cheese, it also lubricates mayonnaise. Then you need to lay out a layer with walnuts, and after covering the entire salad beet and mayonnaise. It remains to decorate the grenade salad grains. After that, we send a minimum dish to a refrigerator for at least 4 hours so that the salad is soaked.
12. French meat in pineapple
Ingredients:
- Pineapple big - 1 pc.;
- Chicken fillet (large) - 1 pc.;
- Tomato - 1 pc.;
- Cheese - 150 g;
- Salt and pepper - to taste.
We take a big pineapple and cut it in half along with the tail. Then it is necessary to cut the core of the pineapple, and the remaining pulp is removed with a spoon. After cutting a chicken fillet (without forgetting to salt and pepper) and tomato with thin half rings. Then stuffing the pineapple: put the layers of fillet, tomato and pineapple pieces, as shown in the photo. Pineapple to wrap in foil, leaving open only the upper part with meat, put on the baking sheet and send it into the oven. Bake at 180 ° C for 40 minutes. Do not forget to grate 150 g of soft cheese on a shallow grater and 5 minutes before readiness to sprinkle the dish to them so that the cheese is melted.
Bonus: How to Submit Favorite Olivier to all ash
The traditional composition of the company New Year's salad remains unchanged. And for the decoration, you can use carrots to make a hat, nose and mouth, mayonnaise and boiled eggs - for beard and edges of the caps, yolk - for the face and half the olives - for the eyes. And you have to get the same festive masterpiece, as we have in the photo.
Have you already made a Christmas menu for your desk?